Dal Rice Recipe- Authentic Indian Mixed Dal & Vegetable Rice

Last Updated on 4 months by Neha Deshmukh

Dal Rice Recipe – Authentic Indian Mixed Dal & Vegetable Rice

Hey everyone! If you’re looking for a comforting, wholesome, and utterly delicious meal, you’ve come to the right place. Today, I’m sharing my go-to recipe for Dal Rice – a classic Indian staple that’s been a part of my family’s meals for generations. I remember learning to make this with my grandmother, and it always felt like a warm hug in a bowl. It’s surprisingly easy to make, and incredibly satisfying. Let’s get cooking!

Why You’ll Love This Recipe

This Dal Rice isn’t just a meal; it’s an experience. It’s a beautiful blend of flavors and textures – fluffy rice, creamy dal, and tender vegetables, all infused with aromatic spices. It’s perfect for a weeknight dinner, a cozy weekend lunch, or even a festive occasion. Plus, it’s packed with protein and nutrients, making it a truly nourishing dish. You’ll love how easily it comes together and how much everyone enjoys it!

Ingredients

Here’s what you’ll need to make this amazing Dal Rice:

• 1 cup Raw rice (Basmati or Sona Masoori work well) – about 180g
• ¼ cup Tur dal (Arhar dal) – about 60g
• 2 tbsp Moong dal (Yellow split mung bean) – about 30g
• 2 tbsp Split green gram dal (Mung dal) – about 30g
• ½ tsp Turmeric powder – about 2.5g
• 1 medium Onion, finely chopped – about 150g
• 1 large Tomato, finely chopped – about 120g
• 3 Green chillies, slit (adjust to your spice preference)
• ½ inch Ginger, grated
• 3 Garlic cloves, minced
• 1 medium Carrot, diced
• 1 medium Potato, diced
• Fistful of Green peas (fresh or frozen) – about 50g
• To taste Salt
• 3 ¼ cups Water (about 720ml)
• 2 tbsp (or 1 tbsp ghee + 1 tbsp oil) Oil/Ghee
• ½ tsp Cumin seeds – about 2.5g
• 1 inch Cinnamon stick
• 1 Bay leaf
• 5 Cloves
• 1 Cardamom
• 1 Star anise
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! The blend of dals – Tur dal, Moong dal, and Green Gram dal – is key to the authentic flavor and creamy texture. Tur dal provides a lovely earthiness, while Moong and Green Gram dals add a subtle sweetness and help create that perfect consistency.

I like to use a mix of oil and ghee for tempering the spices. Ghee adds a beautiful aroma and richness, but oil helps prevent it from burning. Feel free to use all ghee if you prefer – it’s a matter of personal taste (and regional preference!). My mom always used mustard oil for a more rustic flavor.

Don’t underestimate the power of whole spices! They release incredible aromas and add depth to the dish. Toasting them lightly in the hot oil/ghee is crucial for unlocking their full potential.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the rice and all the dals separately under cold water until the water runs clear. Drain them well and set aside. This removes excess starch and helps prevent the dal rice from becoming sticky.
2. Heat the oil/ghee in a pressure cooker over medium heat. Once hot, add the cumin seeds and let them splutter – you’ll know they’re ready when they start to dance in the oil!
3. Now, add the whole spices – cinnamon stick, cloves, cardamom, star anise, and bay leaf – followed by the curry leaves, coriander stems (if using), grated ginger, minced garlic, and slit green chillies. Sauté for about 30 seconds, until fragrant.
4. Add the chopped onions and cook until they turn translucent and slightly golden brown. Then, sprinkle in the turmeric powder and salt.
5. Stir in the diced potatoes, carrots, peas, and chopped tomatoes. Cook covered for about 8 minutes, stirring occasionally, until the vegetables start to soften.
6. Pour in the water and bring it to a rolling boil. Give it a taste and adjust the salt if needed.
7. Gently add the drained rice and dal to the pressure cooker. Mix everything gently, being careful not to break the rice grains. Sprinkle with fresh coriander leaves.
8. Cover the pressure cooker and cook on high heat for 3 minutes. Then, reduce the heat to low and simmer until the water is absorbed (this usually takes about 15-20 minutes). Once cooked, let it rest for 15 minutes before fluffing.
9. For pressure cooking: Seal the lid of the pressure cooker and cook for 3 whistles. Allow the pressure to release naturally for 10 minutes before opening the lid.

Expert Tips

• Don’t overcook the vegetables: You want them to be tender but still hold their shape.
• Gentle mixing is key: Avoid stirring vigorously, as this can make the dal rice mushy.
• Resting time is important: Allowing the dal rice to rest after cooking helps the flavors meld together and the texture to improve.

Variations

• Spicy Dal Rice: Add an extra green chilli or a pinch of red chilli powder for a fiery kick. My friend, Priya, loves to add a dash of Garam Masala at the end!
• Vegetable Medley: Feel free to add other vegetables like beans, cauliflower, or spinach.
• Coconut Dal Rice: Add ½ cup of coconut milk along with the water for a richer, creamier flavor.

Vegan Adaptation

To make this recipe vegan, simply substitute the ghee with an equal amount of oil. It’s that easy!

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have severe allergies.

Spice Level Adjustment

• Mild: Use 1-2 green chillies, slit.
• Medium: Use 3-4 green chillies, slit.
• Spicy: Use 5-6 green chillies, slit, and add a pinch of red chilli powder.

Festival Adaptations

Dal Rice is a popular dish during festivals like Ugadi (Telugu New Year) and Onam (Kerala harvest festival). You can add a touch of jaggery (gur) to the dal for a slightly sweet and festive flavor.

Serving Suggestions

Dal Rice is delicious on its own, but it’s even better with some accompaniments! I love serving it with a cooling raita (yogurt dip) and a tangy pickle. A simple papadum (crispy lentil wafer) also adds a nice crunch.

Storage Instructions

Leftover Dal Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best type of rice to use for Dal Rice?

Basmati rice is a popular choice for its fluffy texture and fragrant aroma. Sona Masoori rice is another good option, especially for a more everyday meal.

Can I make this recipe in an Instant Pot?

Yes, absolutely! Use the “Pressure Cook” function for about 12-15 minutes, followed by a natural pressure release.

How can I adjust the consistency of the Dal Rice?

If the dal rice is too thick, add a little more hot water. If it’s too thin, cook it for a few more minutes uncovered to allow some of the liquid to evaporate.

What are some good accompaniments to serve with Dal Rice besides raita and pickle?

Try serving it with a side of vegetable curry, a simple yogurt-based gravy, or a crispy fried snack like vada or bonda.

Can I freeze leftover Dal Rice?

Yes, you can! Freeze it in an airtight container for up to 2 months. Thaw it overnight in the refrigerator before reheating.